how to roast red peppers
Prep time
Cook time
Total time
Recipe type: How to
  • 4 red bell peppers
  • 2 tablespoons extra-virgin olive oil - the oil is only needed if you are storing the roasted peppers and not using them in a recipe right away
  1. Preheat your oven to 450 degrees.
  2. Wash the peppers and then cut them in half lengthwise.
  3. Cut off the stem with a paring knife and scoop out all the seeds and membranes. I used a melon baller to scoop out the seeds and membranes.
  4. Place the peppers cut side down on a rimmed baking sheet that has been lined with parchment paper.
  5. Roast the peppers in the pre-heated 450 degree oven for about 25 minutes; or until the skins are completely wrinkled and the peppers are charred, rotating the sheet if necessary for them to cook evenly.
  6. Let the peppers cool for a minute or two, and then remove them from the baking sheet and place them in a bowl.
  7. Cover the bowl with foil or a plate, and let cool for about 30 minutes.
  8. When the peppers are cool enough to handle, peel off the skins and discard them, dropping the peppers back into the bowl.
  9. If you're using the peppers up right away or later that night then you can just refrigerate them in a glass container with a lid till later that day.
  10. If you're making them ahead to use throughout the week, then put the peppers along with their juices into a glass container, pour the olive oil over the peppers, cover and refrigerate. The peppers should last for a week to two weeks. Honestly, they never make it past day 3 in my house.
Recipe by Marin Mama Cooks at